Almond Flour: For best results, make sure to use blanched almond flour (blanched almonds which have been processed into a fine flour) instead of almond meal (which is processed whole almonds with their skins on). This is because blanched almond flour is lighter in color and has less oils compared to almond meal.

Eggs: The eggs are necessary to bind the ingredients together, so make sure to add them in.

Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Erythritol: I’m using erythritol as a low-carb alternative to sugar in order to keep this recipe lower in sugar and carbohydrates. However, if you prefer, you may use 1/3 cup regular sugar instead.

Baking Powder: Baking powder is the only leavening agent used in this recipe to make the lemon loaf batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Vanilla Extract: I like adding a bit of vanilla extract to add extra flavor, and highly recommend you add it in. Alternatively, you may also use lemon extract to really highlight the citrus lemon flavor if you wish.

Lemon Juice & Zest: For the best flavor, I recommend using freshly squeezed lemon juice and freshly grated lemon zest.

Powdered Erythritol: Powdered erythritol is a low-carb alternative to powdered sugar, and is ground until super fine so it can easily dissolve in the lemon juice to form a smooth glaze.

Storing: To store, wrap the cooled almond flour lemon bread in plastic wrap and store it in the refrigerator for up to 5 days. Alternatively, you may wrap the loaf in plastic wrap and freeze it for up to two months. Let the frozen loaf thaw completely overnight in the refrigerator before slicing; or slice it before freezing so you can take out individual slices from the freezer.